Simple Contemporary Bread
Published October 1st 2016
Size 9 x 9.9 inches
The essence of this contemporary book on breadmaking is that it is simple and do-able. With Richard's refreshing and easy approach you no longer knead the dough, but “work” it, allowing air and lightness to prevail, rather than creating that well-known, home-made “brick bread”. Each of the five chapters begins with a slightly different dough―White, Olive, Brown, Rye and Sweet―and from this “parent” dough you can bake a vast variety of breads really easily. Try making Fougasse for lunch, bake a Ciabatta to impress, create Tomato, Garlic & Basil Bread for a delicious canapé, or show off with home-made Doughnuts―the recipes are a delight.
Richard Bertinet trained as a baker in Brittany and at the Grand Moulin de Paris. After a position as Operations Director with the Novelli Group of restaurants Richard set up the Dough Co. in 2000 developing specialty breads for several of the supermarket chains and advising small food-related businesses. Richard’s baking classes for cooking schools are always sold out and in 2005 he launched The Bertinet Kitchen (www.thebertinetkitchen.com), his immensely successful cooking school in Bath.